Review Morton's The Steakhouse - Toronto

Steak was pretty good and good service. The Filet was crispy and burnt on the outside, but tender on the inside. Day-aged Strip was crispy on the outside also, but chewy and rich. The grilled shrimp added was disappointing however, no flavor and tasted old due to over cooked. Iceberg Wedge was okay. French onion soup was so-so. Overall a good place for steak. The dining environment was “squeezing”. The place itself is spacious and become “crowded” due to too many tables. Lastly, it suggests business casual dress code. Didn’t know it before I went there so was a bit embarrassed.

Subpar to say the least... so apparently this place is considered one of the finest steakhouses in the GTA... hmmmmmmm I guess i'm wayy too spoiled since I live in Montreal and this is way below what I'm usually use to. Let me start off with the pros: The ambiance: was fine dining elegant attire minus the leaking ceiling lol was just worried with my luck that the roof would cave in on me. Service was exceptional and really great can't complain! Our waiter was super friendly and quick he got our drinks and all our food requests in quick and met all our needs. Cons: Food: Below good:/ my Caesar salad was awfully over dressed it was more of a soup and than a salad lol and the romaine was wilted. My fries was brought out a year later loool ok no it was brought out after we were already being served our cakes and we had already ate our main course. Fries were cold and stale no surprise maybe they forgot to bring it out. ? My fish was bland but cooked perfectly just absolutely no flavour. I tried my husband's "filet minion" and unfortunately, It felt like it was a New york strip cut (cheaper cut) in a baseball shape to mimic a filet minion .. i think they tried to cheat a carnivore who they thought knew nothing about steak LOL .. can't fool me it looked dry and tasted super bland! Food was awful. Honestly, I feel bad writing this review but I truly believe people need to know the truth and have clear warnings before coming here. Don't expect THE FINEST ... not close at all. I don't think we'll be back here again. Sorry to disappoint

Food and retro ambiance is nice. Service was seriously lacking and slow. It took 30 minutes to get drinks at the start of the meal. My partners steak was good, but undercooked..closer to rare than medium rare. For the price, it should be spot on. But really, it was the service that let down the experience.

Nice experience, quality food, good service but prices are a little bit high for steakhouse restaurant! Also, the dessert menu should have prices on it. An overall cozy and romantic place to visit.

We frequent Morton’s and I must say that the Toronto location was a HUGE disappointment. My steak was super charred and everything else had little to no taste. The young lady who served us did provide good service.

BEST STEAK EVERRRRRRRRR!!!!!! This is the best steak I've ever had BY FAR. I've had the bone in rib-eye, the creamy spinach, onion rings and most of the desserts. Love the retro ambiance too! If anyone in management is reading this, I urge... no BEG you to please bring the carrot cake back!!! Insert screaming uncontrollably. Anyway, love your guys steak! So yummy yummy

Our original server forgot about our table of 2, however management was quick to resolve the issue and our new server was absolutely wonderful. He had great energy and recommendations despite all the tables being full. The seasonal dessert was a creme brulee type of cheesecake which is by far my favorite and I wish it was on the menu permanently

The service was great, the staff was attentive and knowledgeable. The food was prepared well and correctly as ordered. I wish I knew that the Wagyu steak came with flavoured butter on it, because while it was tasty I prefer my steak taste unencumbered, especially with finer cuts.

We had such a wonderful time here. The steak was cooked perfectly and the Fois Gras and Cognac sauce was sublime. Billy our server was fantastic, he didn't skip a beat and was very personable. Hubby and I will definitely be back.

Our favourite place for steak in TO! The service is outstanding and we have never had a bad meal here. Whenever family comes into town, this is our go-to for the special dinner. And the chocolate lava cake with Haagen Dazs ice cream is a must try!

Amazing spot for a special occasion. The price point is on the high side but worth every penny. Fantastic service and the best lobster tail I've had. Steaks were cooked to perfection and the sides were flavourful and well portioned for sharing. Would definitely return.

Truly, the best steak. Always. The consistency of the superior food and service makes Morton's our 'go-to' spot for a guaranteed excellent evening out. And, it's the only place on the planet where I enjoy the brussel sprouts...

Amazing food matched only by its amazing staff! Our waitress dee was tremendously kind and extremely helpful in making our evening great! Too class food and staff

We love this restaurant! The service and food were well above expectations and worth every penny, can't wait to go back. Highly recommend �

Excellent, it is our go to place for special family celebrations and they are always TOP notch. Joan is the best along with the wait staff :)

Unfortunately my steak was very overcooked, taken away, a second brought, which was raw. They took that one away and cooked it a little longer, which was much better, but the other people in my party had finished their meals. Also, the side of potatoes was not replaced when the steak was brought back for the 3rd time, and that was freezing cold. Nice gesture to take the steak off the bill, but I really expected more. Was very disappointed....

When we have a special occasion, we head to Morton's. We love the ambiance (they did a superb job of the renovation), the service is first class and we are steak lovers and have tried many of the steak houses in Toronto but we love Mortons as we have never had a bad night, an off night. The consistency of quality is always there. Mortons, probably our favourite place for those special nights out.

Delicious food and service! One of the best steaks I've ever had! The key lime pie is outstanding! Highly recommend this restaurant!

Fabulous Food & Service from entrance to exit. --Food: We had the appetizer 'Shrimp Alexander' which was recommended to us & so glad we had it, the steaks, both the 24 oz porthouse & 12 oz file mignon happily upgraded to 'Oscar style (lobster chunks, asparagus & bernaise sauce), with a side of Potatoes au Gratin, all accompanied with a bottle of Chianti & we finished with New York CheeseCake & Creme Brûlée. All amazingly delicious, delicately seasoned through & through. ----Service: They say that you never remember what people say, only how they make you feel. The same can be applied with food, except in this case, although we remember the food, more importantly, we remember how we felt as we left the restaurant. The service was beyond phenomenal from the gentleman (valet) who opened the door for us, the Manager or Maitre D who seated us at a cozy table & we will especially remember Sheryl who attended to our every question, made wonderful recommendations and remembered the notes of my 'allergies' that we put on the reservation online. Great experience & worth a repeat!

I know steak. Thus my expectations were very high coming into Morton's. And they did not disapppoint. Each bite was more tender and delicious than the last. It was really fantastic. The service was excellent. And the chocolate lava cake is what life is all about. I will definitely be going back!

Overrated and very expensive the waiter was the best thing of the night

Phenomenal food! The shrimp cocktail is a must! And you have to finish off with the Grand Marnier Soufflé! And all this was topped off by our incredible server, Suzanne!

One of the Very Best Evening of the Year! �� Just loved it! Service was impeccable and the food amazing!

An evening in Toronto<br/><br/>Excellent meat and great service. It was on a very busy Friday night and our server managed to take care of us perfectly.

Great food and super great service. They also have a vegan option if you have veganfriends and family who would love to spend time with you in a steakhouse. The vegan dish even comes with a baked potato unlike the steak dishes because it's all ala carte!

I have been in Morton’s restaurants for 30 years starting at the original in Chicago. Toronto is my latest addition. The food, wine and service were wonderful.

Morton's The Steakhouse have been sizzling up steaks ever since 1978. Founded by Arnie Morton and Klaus Fritsch, the restaurant chain now has 74 worldwide locations in the U.S. and in major cities worldwide such as Toronto, Beijing, Hong Kong, Singapore, Taipei, Shanghai, and Macau. Morton's prides itself on quality service and serving the best USDA prime-aged beef (which are aged for 23-28 days and custom-cut per Morton's specifications). I've been to Morton's in the States once but never in Toronto, so when the kind folks at the steakhouse invited me in for dinner I jumped at the chance. Who can say "no" to steak?! Vegetarians, yes, but certainly not me!<br/><br/>Located in the trendy Yorkville neighbourhood, Morton's at the Park Hyatt Hotel offers a classic dining experience. Get ready to step into the past with their white tablecloths, wood paneling, hanging lights and booths buffed to a serious shine. <br/><br/>The old-school traditional steakhouse charm at Morton's is as good as it gets.<br/><br/>My boyfriend and I started the evening off with cocktails. The drinks come strong and deep at Morton's, and I love that.<br/><br/>DEATHS DOOR NEGRONI ($17.50)<br/><br/>Death's Door Gin, Campari, Sweet Vermouth garnished with an orange wheel and a lemon twist<br/><br/>DOUBLE CROSS VODKA MARTINI ($21.95)<br/><br/>ONION BREAD (complimentary)<br/><br/>Warm, soft, and fluffy, this golden brown onion loaf was *almost* too precious to eat. This is the perfect savoury bread.<br/><br/>1/2 DOZEN OYSTERS ON THE HALF-SHELL ($20)<br/><br/>Six Malpeque oysters served with lemon, horseradish and Tabasco. Oyster craving satisfied.<br/><br/>JUMBO SHRIMP COCKTAIL ($25)<br/><br/>This photo does not do these plump and juicy prawns justice because they were indeed very "jumbo" in size. The dry ice, of course, is just for show. It's a bit tacky but it's part of the throwback steakhouse experience and that's why it's SO great. Actually, I want all my shrimp cocktails to be served on dry ice from now on.<br/><br/>LOBSTER STUFFED ROASTED MUSHROOMS ($18)<br/><br/>Roasted mushrooms, garlic butter, lobster, parmesan cheese, parsley<br/><br/>These were good but not great. The mushrooms were overdone so they came out wrinkly and dry. The garlic butter and parmesan cheese also overpowered everything so I couldn't taste the lobster much.<br/><br/>14 OZ BONE-IN FILET MIGNON ($66)<br/><br/>This was my boyfriend's steak. The first thing we noticed was the pool of juice on his plate. I'm thinking the kitchen did not let the steak rest long enough to seal the juices in before serving it to us. The steak was also poorly seasoned. We did a side-by-side taste test between his filet and mine (more on that below) and his noticeably lacked flavour. What saved the night was the foie gras cocgnac butter ($5) he ordered on the side.<br/><br/>8 OZ CENTER-CUT FILET MIGNON ($52)<br/><br/>This was my steak. Again, not the best presentation with it on top of all that juice. I almost wish they didn't have that limp-looking garnish there because for some reason it actually made it worse. This filet was tender and had better flavour but it would've been a lot better if it was seared a bit longer. I ordered the black truffle butter ($5) which was decent.<br/><br/>"TWICE BAKED" AU GRATIN POTATOES ($13.50)<br/><br/>Exceedingly delicious. Layers of tender potatoes with heavy cream and grated cheese, what's not to love? That beautiful golden crust made my heart melt.<br/><br/>SAUTEED BRUSSELS SPROUTS ($13.50)<br/><br/> Exceedingly not delicious. I normally love Brussels sprouts but definitely not these ones. Here's the thing, if the Morton's menu didn't say that they were "sauteed" I would have thought they were just boiled or steamed. These Brussels sprouts weren't closed to being browned; it's like they never even hit the pan. They also lacked their usual nutty flavour.<br/><br/>MORTON'S COFFEE ($10)<br/><br/>Amaretto, Baileys and dark creme de cacao with cinnamon sugar rim<br/><br/>My boyfriend opted out of the whipped cream. Much like their cocktails this Morton's Coffee was also very boozy. Boozy liquid dessert. Yum!<br/><br/>GRAND MARNIER SOUFFLE FOR 2 ($19.50)<br/><br/>Choice of chocolate, grand marnier, lemon, or raspberry<br/><br/>Our server knew I wanted a photo of the souffle before serving it to us :)<br/><br/>This grand marnier souffle for two was really impressive. We waited 20-25 minutes for this beauty and it was totally worth it. Even though it looks massive I'm sure I could finish it on my own (haha!) because it was really that air-y and light. I preferred the souffle on its own without the sabayon (a light custard that was served on the side).<br/><br/>MORTON'S LEGENDARY HOT CHOCOLATE CAKE ($15)<br/><br/>Haagen-Dazs vanilla ice cream<br/><br/>I had such high expectations for this dessert mainly because of its name, and also because it came highly recommended by our server. I fully anticipated a cake similar to a molten lava cake with a thick, hot-fudge-like centre that oozes out when I dig my spoon in. To my disappointment that didn't happen. There wasn't much chocolate inside to begin with so nothing oozed out; if anything I had to use my spoon to scrape the chocolate out, hoping that would begin the "oozing process"....which it didn't. I was so disappointed about this I didn't even bother taking a photo of the inside.<br/><br/>There were obviously some hits and misses with my experience at Morton's, and seeing that it is such a long-standing and reputable steakhouse chain I'm hoping that this was just an off-night for them. Have you dined at Morton's before? What are your thoughts? Feel free to leave a comment below and let me know.<br/><br/>*This meal was complimentary. The opinions and views expressed on this post are my own*

This Blog post contains mostly images of our dinner at Morton's the Steakhouse in the Park Hyatt Hotel at 4 Avenue Road in Toronto. We were spurred to go by their Summer Finale - 3 Course meal special which we were incorrectly lead to believe was $40.00 but which turned out to be $45.00. The large advertisement showed the lower amount but the poor cousins Toronto and San Juan were listed in the teeny tiny fine print to be $45.00. As if anyone really reads the teeny tiny fine print. We drank Astrolabe Province Aromatic and Flavourful Sauvignon Blanc LCBO $22.95 (restaurant $78.00) 750 mL bottle Alcohol/Vol 13.0% Made in Marlborough, New Zealand by Astrolabe extra dry loaded with the characteristic artichoke, asparagus, herbal and gooseberry notes accented by tropical fruit and lime zest. Bright and refreshing with juicy fruit. Elegant and pure. We ate warm onion loaf with soft butter, Caesar salad, baked five onion soup $14.50, a centre-cut filet mignon and a signature cut prime New York strip 16 oz. $61.00; Lyonnaise potatoes and sautéed spinach & button mushrooms $13.00; and for dessert a Morton's individual Soufflé.

This is a Classic steak house with all of the usual suspects. Big steaks, big wines, and big expense accounts. Professional service, highly trained. <br/><br/>Nice bar with gentleman barman, highly proficient in cocktails and whiskies of every sort.<br/><br/>A stellar performance.

<br/>The food here is tasty and very well prepared, but it is a la carte, and way overpriced for what they serve. My steak was wonderful and the frites were enough for 6 people, and they charged accordingly. What a waste. Dessert was okay but the exact same dessert could be had anywhere and taste the same for less than half the price.<br/><br/><br/>The attitude of the front greeter is undesirable and off putting. The wait staff was friendly and helpful.<br/><br/>It's a chain restaurant, but it acts like its something special. I wouldn't bother going back. Equal or better fare can be had for much less at many other places. But if you need to feel special by going to a place considered high class then perhaps this is the place for you. You're going to need to that special feeling you bring to the place because that's what they try to charge you for. This place is all pomp and circumstance, no substance.@

A friend and I are mega steak fans. So for this girl’s night out we selected Morton’s as our dining destination. For those of you who haven’t been, Morton’s is a chain from the States. However unlike The Keg, this place actually serves good steaks. Tonight I got the 22oz Chicago Cut Bone-in Rib Eye ($57). The steak arrived around 10 minutes after we placed our order, nice and hot. I asked for medium rare and that’s what I got. The marbling in the beef was abundant, in my opinion a bit too much as it makes the steak extremely heavy. From the initial cut, I was disappointed that blood was flowing out from the steak – A well aged steak should not bleed. As a result of the heavy marbling, the beef was very tender with almost no tendon. It was also extremely flavorful due to all the fat. However, the crust was lacking the crunchiness I used to taste when I has the same exact steak at this same exact restaurant. Even my friend

I love a good steak so when Torontonicity was invited to taste the menu at Morton’s Steakhouse in Toronto , I couldn’t say no. The popular U.S. upscale restaurant has its only Canadian location in the heart of Yorkville at the Park Hyatt Hotel

Overpriced, too greasy, boring atmosphere. Went here for a special occasion and was sadly disappointed. Don't mind paying for great food and service (the service was good), but the astronomical prices are not warranted. Everything was swimming in butter and/or bacon and was simply too heavy and salty. The atmosphere was old and stuffy and included loud families with sweatpant-clad kids, not something you really expect in a high end restaurant. Was hoping for a special evening but the crazy bill and lack of atmosphere really killed it.

Great service and food. No complaints. Amazing night.

Love this place, great food and wonderful staff. I always have a blast here : ))

Excellent food, service was just ok the hostess was very snooty

Rib eye bone in steak was amazing. better than SW in Vegas. seafood was so so. portions large. onion bread was really good too. horseradish mash was ok but had very little taste service was not up to par given the prices. maybe it was bc we are chinese but staff was not nice at all. the food was put on out table without a word and there was no descriptions or chit chat. I'd go back only bc the steak was that good!! apparentlycreme brûlée was good but doesnt rank up with some if the best ive had.

Great Steaks. Bring your appetite and pocket book! Well worth it - the ambiance is awesome, servers great and knowledgeable and steak selections make your mouth water.

Amazing. Steaks to order and sides to be selected individually. Great place for the all around steak experience where the slice of meat you select is treated like royalty. Don't know the difference between a T-bone or a New York Strip, feel free to ask and the service should be happy to show and tell. <br/><br/>Do not make the mistake of ignoring the rest of the menu, Morton's is a steak house but warm up with some white wine and seafood for some surf and turf before corking the heavier reds for your meaty selection.

Classic Steak House. One of the few good steak houses still around in toronto. classic a la carte menu give you the chance to choose exactly what you want. The steaks are amazing and the vegetables are more then enough to share. Don't plan on having a quick dinner though, especially if you order the chocolate lava cake which is made fresh to order and totally worth the wait. The service is very friendly and never make you feel rushed or anxious regardless of how busy the place is.

Real east coast feel. Was invited for dinner by a friend of a friend who worked there. loved the presentation by our very funny server. started off with onion/garlic bread with oysters. then had the "BIFF" steak which was recommended by my server a filet mignion cut with a bone in it. it was delicious. my only critique was the baked patatoe it was a bit stiff, but who cares it's a potatoe. We had loads of wine and even brought in a bottle. ended off with a great desert, deadly chocalate cake and a creme brulee. i'll never forget this meal. - Thanks Steve !!

The food was good, but it was much more than either my wife or myself could finish comfortably. The atmosphere was really nice, except for the loud table of 10 close by; it resulted in a bit of a disappointment, in an otherwise wonderful experience.

Big Fat Steak. Great food, not too pricey. Plenty of food. Very popular. Crazy theatre with the menu presentation - each of the menu items is presented to you on a display trolley. Not a bad idea to show off the cuts of meat but the presentation of "Broccoli" and "Potato" is probably not necessary.

Let me tell you this much: Morton’s has you covered. Upon entry into the restaurant, you are greeted by the hostess who takes your jackets. She is friendly, warm and inviting. You’ll note the bustling bar behind the hostess and then to the right, the grand dining room and an upper level (with private rooms, which we accidentally got lost in, attempting to find the bathrooms). The main dining room is dimly light and romantic, with just enough light from the kitchen glowing out. The kitchen

Best: Dessert! Usually I’m a lady for the main course, but this was a great night of desserts. How can you go wrong with the perfect combo of chocolatey and tart citrus?<br/><br/>Not the Best: Not-so jumbo asparagus. It was good, just not the best. But let’s be honest, November isn’t exactly asparagus season.<br/><br/>Unfortunately I swapped my phone in before putting the pictures on the blog. So you will have to go to see what it looks like.

The soufflé was the showstopper of the night, and left me dreaming of its flavour all night. I often forget about soufflés (even despite my time in France recently), but when done well, they can be one of my favourite desserts. This one had a delicate berry flavour with a creamy light filling to contrast with the delicate risen crust. It was served with a (generous) bowl of what the server called crème anglaise that I assume had been mixed with fresh whipped cream. It was heavenly in it’s own right, I could have eaten it like mousse- so I used the remainder of it (in conjunction with the ice cream) to balance the bitterness of the chocolate cake. - See more at: http://www.abbeyskitchen.com/blog/review-mortons-steakhouse-toronto-restaurant-review/#sthash.0gd0sWgi.dpuf

The “sides” here are nothing short of epic, best described as “hearty American portions.” Steaming bowls of creamed corn, spinach with mushroom sauté, bacon and onion Mac n Cheese and Chicago Style Horseradish Mashed Potatoes could quite easily feed an army.

I told him it was too salty. He told me the kitchen could scrape the top off for me.

Opening Remarks:<br/>-Currently #90 on Joanne Kates Top 100 Restaurants for 2013<br/>-Renowned for its classic steakhouse menu and it’s accompanying top-notch service<br/>-Morton’s is a chain restaurant with over 69 restaurants stemming from Arnie Morton and Klaus Fritsch’s 1978 opening in Chicago.<br/><br/>Ambiance:<br/>-Upon entry, the first room you see is the bustling packed bar. With a few rich wood high tops, barstools, and a mirrored back wall emphasizing their premium selection of liquor, the space feels like an up-scale French brasserie. <br/>-Similarly, the main dining room is grand, yet inviting.  The tables are draped in white linens (which, after a few drinks we accidently mucked up with meat drippings), and the chairs and banquettes are cushiony and cozy.  The lighting is dim and supplemented by candles, making the service counter from the kitchen spill light on the entire room.<br/>-Up the carpeted staircase I noticed there are also few private dining rooms- a great downtown spot for a special group occasion.<br/>-I saw a good mix of demographic in the room. Of course there were mainly older couples and groups and middle-aged business folk, but I did spot a few younger 30-somethings out to celebrate, and even some families in the mix. <br/>-Despite the familiar old-school steakhouse vibe and the slightly 50+ weighted demographic, there was an unmistakable element of youth. It wasn’t stuffy or pretentious in there (as one might find in, lets say, a Palm Beach establishment). It was buzzing, exciting and loud. I don’t think there was any music playing (and if there was, I couldn’t hear it) but rather, the accumulation of conversations filled the air.  It wasn’t, like, Westend hipster loud, thankfully, because there wasn’t any crazy fast-paced beats going on under the chatter so I found it totally palatable.<br/><br/>Service:<br/>-Upon entry, we were greeted by the friendly hostess who took our jackets and umbrellas. Next we were introduced to the maitre’d who took us to our table in the main dining room.  <br/>-The rest of the evening continued with refinement and professionalism, but again, felt more youthful and personable than the expected “steakhouse snobbery”. Our server was a bubbly 20-30 year old woman with extensive knowledge of the menu and impeccable timing on every element of the night. She made excellent recommendations on food and wine, ensured we understood the different flavour profiles of each cut of steak, checked up on how we enjoyed each course, and replenished water, side dishes and cutlery frequently.  <br/>-The meal moved at a very comfortable pace- with four courses getting us in and out in approximately 1 ½ hours. I was particularly grateful that she asked me how I would like to pace the meal once I put in my order- would I like the salad with the appetizer or after? As a food blogger, there is nothing I hate more than having all the dishes I order come at once, so I appreciated her checking with me.<br/>-I also liked that she took the time to see that we were “okay” with having bacon in our potatoes since the menu doesn’t explicitly list them as an ingredient. Now, obviously I’m down with the bacon, but I can see how not asking could be a problem for some patrons, so to me, this was a real mark of good training.<br/><br/>Drinks:<br/>-Those who do like their drinks hard will be impressed by their selection of small batch bourbon, and rye whiskey, imported cordials, sherrys, dessert wines and boozy coffees.<br/>-There are about a dozen International beers by the bottle ($8.25) including favourites like Coors Light, Sam Adams, Stella and Guiness.<br/>-It wouldn’t be a steakhouse without some solid wine offerings in the house. There are around 2 dozen International wines available by the glass (ranging from about $11-21), and a couple hundred available by bottle (including some half bottles and magnums).<br/>-My sister, big on the bold whites, opted for the 2011 Butterfield Station Chardonnay ($14.25) and then the 2011 Kenwood Yulupa Chardonnay ($17.25). The former was a touch more on the sweet side, while the latter was much more dry and her style.<br/>-Morton’s signature cocktail is the Morton Mortinis, which comes garnished with Morton’s hand-stuffed blue cheese olives.  They also offer a handful of classic cocktails (Cosmo, Manhattan, Bloody Mary, Margaritas) and 5 “Heavenly” Martinis with 200 calories or less. I usually don’t go for “diet” related booze, but the descriptions all sounded particularly fresh, and appetizing so that’s what I went with.<br/><br/>The Heavenly Palm Beacher (Skyy Vodka, Pineapple, Mint, $18)<br/><br/>The Heavenly Margarita (Curevo Gold, Cointreau, Agave, Lime, $18)<br/><br/>Two massive cocktails, both with an inviting level of froth on top. Neither tasted particularly low-cal, but they were a bit heavy on the sweet factor. Of the two, I think I preferred the Beacher slightly as I felt the Margarita could have used more acid or even a little heat to balance out the cloying agave.<br/><br/>Food:<br/>-The food menu is old school classic steakhouse- divided into Appetizers, Soups/Salads, Prime Steaks/ Chops, Signature Dishes/Poultry/Seafood, Mixed Grills (Combination Plates), Sides, and Desserts.<br/> -Morton’s only uses USDA Prime-Aged Beef (the highest quality grade designation of the USDA for tenderness, juiciness and flavour).<br/>-They offer a full Dinner, Lunch, and Bar Bite menu as well as menus for those who are gluten or soy intolerant.<br/>-Everything is served a la carte so you can build your meal as you choose.<br/><br/>Onion Loaf with Whipped Butter (Complementary)<br/><br/>A crusty flavourful surface, a warm soft centre, and a plate of ethereal whipped butter, it’s hard not to overindulge.  I tried to be strong, though, and asked the server to take it away after just a brief bite because there was so much more goodness to come.<br/><br/>Prosciutto Wrapped Mozzarella ($14)<br/><br/>Absolutely delicious. The crispy, salty prosciutto seasoned the mild mozzarella perfectly, and the time in the oven yielded a slightly melted, slightly squeaky texture to the cheese. I also liked the addition of the balsamic drizzle, which really helped to cut the richness.<br/><br/>Chopped Spinach Salad with Warm Bacon Dressing – Shown Portioned in Half ($11)<br/><br/>The kitchen was gracious enough to divide the portion in half so that we each could have our own bowl. I loved how the spinach was chopped chiffonade and wilted gently so that it was easy to eat. The flavour balance was absolutely addictive, as well- smoky bacon fat with rich creamy bits of grated egg and the refreshing salad greens. So simple, but so fabulous.<br/><br/>Center-Cut Prime Ribeye ($49)<br/><br/>Nicely seasoned, and cooked to a flawless medium rare. If you like a fair bit of marbling and intense juiciness, then this is a good cut for you.<br/><br/>8 oz. Filet Mignon ($48)<br/><br/>I preferred this cut to the ribeye because it was so remarkably tender and flavourful. It’s also available in more reasonable sizes (6 oz., 8 oz. and 12 oz.) so you can actually finish it if you so desire.<br/><br/>Bourbon Sauce au Poivre ($6)<br/><br/>A perfect level of creaminess and heat- the sauce didn’t at all detract or mask the flavour of the meat but rather, really enhanced it nicely. My only complaint would have been that I wanted more, so next time I will know to order one sauce for every steak.<br/><br/>Macaroni and Cheese with Bacon and Onion ($13)<br/><br/>Wow, this was one hell of a mac and cheese. The pasta wasn’t dainty and understated- it was voluptuous, substantial and bold enough to hold up to the generous serving of cheese baked in. Likewise, the bacon bits weren’t pulverized to a dust, but rather were served as pretty good sized chunks. Oh, and I cannot ignore the perfection of the crust on top. Crispy, crunchy, caramelized cheese with just enough sharpness and salt. My only small quibble would have been that it could have used more sauce in the casserole dish to help prevent the innards from getting at all dry.<br/><br/>Twice Baked Au Gratin Potatoes ($13)<br/><br/>This was my sister’s favourite dish, and really, how could you not enjoy the combination of cheese, bacon and potatoes? While I loved the caramelized tops of the casserole, I did find the rest of the dish lacking contrast in texture- maybe another breadcrumb/panko topping would have added a satisfying crunch. I also think it could have used a little heat to cut through all the fat on the palate. Nevertheless, tasty and undoubtedly, a crowd pleaser.<br/><br/>Hot Chocolate Cake with Haagen Dazs Ice Cream ($14.50)<br/><br/>A beautiful molten lava cake with a chewy brownie-like exterior and a sinfully luscious dark chocolate core that was balanced nicely by the classic vanilla bean ice cream. I’m glad I ordered those Heavenly drinks or else I might have felt slightly guilty after this one.  <br/><br/>Raspberry Souffle for Two ($18.50)<br/><br/>The soufflé was the showstopper of the night, and left me dreaming of its flavour all night. I often forget about soufflés (even despite my time in France recently), but when done well, they can be one of my favourite desserts. This one had a delicate berry flavour with a creamy light filling to contrast with the delicate risen crust.  It was served with a (generous) bowl of what the server called crème anglaise that I assume had been mixed with fresh whipped cream. It was heavenly in it’s own right, I could have eaten it like mousse- so I used the remainder of it (in conjunction with the ice cream) to balance the bitterness of the chocolate cake.<br/><br/>Closing Remarks:<br/>-Disclosure: This ended up being a comped meal, so treat this more as an overview than an official review.<br/>-The bill for 2 apps, 2 mains, 2 desserts, a bottle of sparkling water, 2 glasses of white, and 2 cocktails came to $370 including tax and tip. Yes, this is pricey, but I did feel that for the portion sizes and quality, it was of better value than most of the high end Steakhouses I’ve visited around North America.  I also should note that we ordered far more than we could comfortably eat. The side dishes alone could have happily served another couple, and we barely made a dent on the ribeye or lava cake, so keep this in mind when determining how much you’d spend.<br/>-Overall, I can honestly say (and I mean honestly, despite the fact that I didn’t end up paying for this meal), I was pleasantly surprised. I have lived in Morton’s backyard for years now and haven’t set foot in there out of complete lack of interest. But everything from the atmosphere, service, drink menu and especially the food really left me wanting to return.  No, this likely wouldn’t be able to make it into my usual rotation on my own dollar, but for a special date night or family affair, Morton’s would be a great choice. Actually, my sister and I both agreed that our mother would love it there so much, Morton’s could host our next family get together. So thank you Morton’s for opening my eyes to an experience I didn’t know I would much like- get that soufflé ready for me, I’m looking forward to a return visit soon.

Morton’s is one of my favourite steakhouses. I have been in other US chains, and the Toronto one is still good. Highly recommend their Centre-Cut Filet Mignon. I got it medium rare. It is perfect. It is the most tender I have ever tired! Last but not least, their Legendary Hot Chocolate Cake is also my favourite. The cake is warm in the centre they serve ice cream with it. Even though it is not that legendary as the name says, it is one of my favorite. The staff is super friendly and knowledgeable. Will definitely come back again.

Morton's Steakhouse invited me to have dinner last week! I excitedly accepted and brought my Dad along with me, because he loves steak!<br/><br/>Morton’s is a high end steakhouse chain with only have one location in Canada. They take great pride in their steak.Their beef is USDA prime which is the highest grade for US beef. The beef is shipped to Canada and cut. It is then wet aged in cryovac which allows the beef to age. Once aged they are sent to the restaurant.Morton’s is located in the Park Hyatt hotel in Yorkville. The restaurant has a warm and cozy atmosphere, making it an excellent place to take a date! When we were seated, the waiter swung out the table so that we could sit down. It was a fun touch! I am going to note that it was quite a dark setting, so please forgive my photos.<br/><br/>Our waiter was very knowledgeable about steak, and the entire menu, in fact. He was very helpful in helping us select the perfect cut of steak.A warm onion bread was brought to the table with whipped butter. It was very good, and nice to see something other than the typical white bread on the table.We started with the Jumbo Shrimp Alexander. These breaded shrimp were served in a white butter sauce. The butter sauce was delicious and we enjoyed this dish.<br/><br/>As you imagine, there was an overwhelming amount of different steak cuts that could be chosen. I decided to go with a 12 oz Center-Cut Filet Mignon, because I wanted to have really tender steak. It’s the leanest and most tender cut. My Dad wanted to have a more flavourful cut, so he had a Chicago Style Prime Bone-in Ribeye.<br/><br/>For an extra, you could turn any steak into “Oscar Style,”- topped with lump crab meat, asparagus and Bearnaise sauce. So we did!The steaks were amazing!!! Mine was so tender and pretty much melted in my mouth. It was perfectly cooked. Both steaks were also huge! We couldn’t finish them because we had sides and desserts to think of!<br/><br/>We chose two potato sides with our steaks. The Parmesan and Truffle Matchstick Fries arrived in a towering, crispy mound of deliciousness.<br/><br/>The Lyonnaise Potatoes were crispy pan fried potatoes with onions and parsley.While we were eating, it was lots of fun to look across the room into the open kitchen. I could see the chefs seasoning and cooking the steaks non-stop all night. On a busy night, they could do up to 250 steaks!If you manage to make it till dessert, Morton’s specialty is souffles..including chocolate! They also have a popular Morton’s Legendary Hot Chocolate Cake, which is what we ended our meal with. This warm chocolate lava cake oozes milk chocolate. You can’t go wrong!I highly recommend you pay a visit to Morton’s the next time you are craving steak! Don’t like steak? No problem. The menu was filled with temping non-steak options, like crab cakes, salads, crab legs, pasta and more.